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Crock-Pot Ladies

Easy slow cooker recipes for the busy lady

You are here: Home / Recipes Categories / Entrees / Crock-Pot Pork Loin & Stuffing

Crock-Pot Pork Loin & Stuffing

Written by: Crock-Pot Ladies 16 Comments

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Crock-Pot Pork Loin & Stuffing
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Tender pork loin is cooked in a creamy sauce with stuffing for a super easy to recipe for Crock-Pot Pork Loin & Stuffing that the whole family will love! The pork loin is cooked in a creamy sauce while the stuffing cooks right in there with the flavorful pork!

Crock-Pot Pork Loin & Stuffing

Slow Cooker Pork Loin & Stuffing

Crock-Pot Pork Loin & Stuffing came from my families desire to be more efficient with our stored food thus start using up the insane amounts of frozen meat we have crammed in the freezer.

I will likely continue to be choosing what we have for dinner by what I need to use up in the freezer for the foreseeable future.  

We were having guests over for dinner as well, so a large pot of something home made was something I knew they would appreciate, as they are far from home. 

The dish turned out quite well.  It was moist, a little bit creamy and the stuffing made it different then just eating another pork loin. 

This recipe could easily be adapted to chicken breasts or thighs too. 

Personally, I am not too fond of Cream of Mushroom Soup, so Cream of Celery is my go to for Condensed Soup.  It really worked out well, but if that is not something you have hand, Cream of Mushroom would work.

I served this with a simple store bought salad and some french bread.  There were no left overs of the Crock-Pot Pork Loin & Stuffing as everyone enjoyed!


Special Diets

Low Fat | Low Sugar

This recipe for Crock-Pot Pork Loin & Stuffing is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes


Crock-Pot Pork Loin & Stuffing

Crock-Pot Pork Loin & Stuffing Recipe

Pork loin is cooked until tender along with boxed stuffing mix and a creamy gravy in this easy 5-ingredient recipe!
3.98 from 46 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Entrée
Cuisine American
Servings 8 Servings
Calories 416 kcal

Equipment

  • 6 Quart Crock-Pot or larger
  • Non-Stick Cooking Spray
  • Knife
  • Cutting Board
  • Can Opener
  • Liquid Measuring Cup
  • Measuring Spoons

Ingredients

  • 4 Pounds Pork Loin Roasts
  • 1 Large Yellow Onion (diced or sliced)
  • 10.5 Ounces Canned Cream Of Celery Soup (or any other 'cream of" soup)
  • 6 Ounces Boxed Stuffing Mix (such as Stove Top brand)
  • ¼ Cup Water
  • ½ Teaspoon Paprika
  • ½ Teaspoon Kosher Salt
  • ½ Teaspoon Freshly Ground Black Pepper

Instructions

  • Spray a 6 quart or larger slow cooker with non-stick cooking spray.
  • Lay the Pork Loins into the crock (I squished them in real good), lightly salt and pepper.
  • Pour the Stove Top Stuffing on the Pork Loins.
  • Place the Onions on top of the Stove Top Stuffing.
  • Then carefully pour the Cream of Celery Soup over the onions/stuffing. I then added a bit more salt and pepper. I carefully added the water, and then topped it by sprinkling the Paprika.
  • Cook on Low for 8 Hours or High for 4 hours

Nutrition

Calories: 416kcal | Carbohydrates: 21g | Protein: 54g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 147mg | Sodium: 748mg | Potassium: 967mg | Fiber: 1g | Sugar: 3g | Vitamin A: 116IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg
Tried this recipe?Rate the recipe and then let us know how it was!
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Filed Under: Entrees Tagged With: 10 Ingredients Or Less, 5 Ingredients Or Less, Cream of Celery Soup, Low Fat, Low Fat CP Recipes, Low Sugar, Low Sugar CP Recipes, Paprika, Pork, Pork CP Recipes, Pork Loins, Salt & Pepper, Stove Top Stuffing, Water, WW, WW 5 Ingredients Or Less CP Recipes, WW CP Recipe, Yellow Onions

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Comments

  1. Jennifer says

    March 1, 2015 at 9:03 AM

    can I do this with a boneless pork loin roast?!

    Reply
    • Lady Sarah says

      March 1, 2015 at 3:33 PM

      Absolutely. Frankly even a bone in pork chops would work. If the roast needs to be cut, I would do that, as it will cook better (at least into several different sections).

      Reply
  2. Barb says

    March 1, 2015 at 4:04 PM

    I have a already cooked small pork loin in the freezer, how could I adapt this recipe for it? Thanks in advance fir your advice.

    Reply
    • Lady Sarah says

      March 1, 2015 at 6:59 PM

      I didn’t see it was pre cooked. I would just cook it for far less time, maybe even start the meat frozen, so the rest has time to cook properly.

      Reply
  3. Roseanne D says

    March 1, 2015 at 4:41 PM

    Was it Pork Loin or Pork Tenderloin? I am a little confused on which one to use

    Reply
    • Lady Sarah says

      March 1, 2015 at 6:57 PM

      My package said Pork Loin, but honestly, it was sliced Pork boneless chops type meat. You could even use bone in, I don’t think it will matter, it will taste good regardless.

      If you get the large roast, they need to be sliced, mine were individually sliced and on the tray.

      Reply
  4. Dotty says

    March 1, 2015 at 8:14 PM

    One question: Do you dilute the creamof celery soup?

    Reply
    • Lady Sarah says

      March 1, 2015 at 8:19 PM

      No diluting needed.

      Reply
  5. Glenn says

    March 2, 2015 at 9:39 AM

    Nice and easy. Perfect for week nights. I’ll do this tomorrow. Am I correct in assuming the stuffing goes in right out of the box?

    Thanks!

    Reply
    • Lady Sarah says

      March 2, 2015 at 2:16 PM

      Yup, straight out of the box. I literally poured it right out of the bag. No adding water or anything. The sauce and additional water that you add, make the stuffing moist and tender.

      Reply
  6. Jennifer says

    March 7, 2015 at 6:15 AM

    I’m trying this today for a family gathering actually my one son’s birthday. I just have a quick question..if using a pork loin roast what’s the best way to cut it when it’s done with all the stuffing??

    Reply
    • Lady Katie says

      March 9, 2015 at 6:24 PM

      You can slice the roast and add the stuffing to the side (unless you stuffed the roast, then slice and serve with the roast in the middle)

      Reply
  7. Char says

    January 14, 2019 at 10:33 AM

    Can the soup be substituted with gravy?

    Reply
    • Heidi says

      January 14, 2019 at 4:31 PM

      Hi Char, this recipe has not been tested using gravy for the soup, but it should work I would think. If you try it be sure to come on back and let us know how it turned out for you!

      Reply
  8. Leslie says

    January 26, 2020 at 9:16 PM

    Was really moist and tasty. I made my own cream of celery soup. I used a 3.5 lb pork loin roast. I cut in thick slices for 8 hrs. Family liked it. A winner.

    Reply
    • Crock-Pot Ladies says

      January 30, 2020 at 9:05 AM

      So glad you enjoyed the recipe Leslie!

      Reply

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